Roasted Bean, Onion and Beet Salad

1 bunch beets, trimmed

3 tablespoons extra-virgin olive oil

4 teaspoons chopped fresh thyme

Nonstick vegetable oil spray

1 1/2 red onions, cut into wedges

1/2 pound snap beans, trimmed, cut into 3-inch lengths

1/8 cup water

1 1/2 tablespoons balsamic vinegar

4 ounces feta cheese (optional)

Method

1. Preheat oven to 400°F.  Wrap beets tightly in foil. Place directly on oven rack and roast until tender when pierced with a knife, about 1 hour. When the beets are cool enough to handle, peel, quarter and transfer to a bowl. Add 1 tablespoon olive oil, 1 teaspoon thyme, and salt and pepper to taste; toss to coat.
2. Meanwhile, spray 2 large rimmedbaking sheets with vegetable spray. Spread beans in a single layer and drizzle with 1 tablespoon olive oil, 1/8 cup water, and 1 teaspoon thyme. Sprinkle with salt and pepper. Cover tightly with foil.
3. Divid onions onto second baking sheet, brushing both sides with 1 tablespoon olive oil. Sprinkle with 2 teaspoons thyme, salt and pepper to taste. Arrange cut side down.
4. Roast the onions and beans. Onions should be roasted for approximately 20 minutes, turning once, until golden brown and tender. Roast beans until almost crisp-tender, about 14 minutes. Then uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes more.
5. Transfer the oninos and beans to a large bowl. Drizzle the balsamic vinegar;toss to coat. Season to taste with salt and pepper. Top with beets and feta (optional) and serve warm or at room temperature.

From Bon Appétit, June 2002